Chilli chicken goujons with sweet chilli sauce

A crunchy, moreish dish with a sweet chilli kick

Serves 4


  • 4 chicken breasts, sliced into fingers
  • 1 egg, beaten
  • 1 sachet Maggi “So crispy chilli chicken” mix
  • 4 tbsp sweet chilli dipping sauce

For the stir-fry

  • 2 tbsp sesame oil 
  • 1 carrot, cut into matchsticks 
  • 1 red pepper, deseeded and cut into matchsticks 
  • 2 shallots, thinly sliced 
  • 1 green chilli, shredded 
  • 1cm piece ginger, cut into matchsticks 
  • 2 clove garlic, finely chopped 
  • 2 spring onions, shredded 
  • 100g bean sprouts 
  • 1 tbsp soy sauce  
  • 1 tbsp sweet chilli sauce


  1. Start by heating the oven to 180°C. 
  2. Grease and line a baking tray with non-stick baking paper and put aside. 
  3. To prepare the chicken goujons, dip the chicken pieces into the beaten egg, then into the Maggi “So crispy chilli chicken” crumb mix, carefully coating the chicken all over. 
  4. Place the chicken pieces onto the prepared baking tray and cook in the oven for approximately 30 minutes. 
  5. 5 minutes before the chicken ready, prepare the stir-fry. 
  6. Heat the sesame oil in a wok until very hot but not smoking. Throw in the carrot, red pepper, shallots, chilli, ginger, garlic and spring onions. 
  7. Stir-fry for just a minute or two, and then add the bean sprouts, soy sauce and chilli sauce. Stir-fry for another minute. 
  8. Quickly serve the stir-fry on large plates with the “So crispy” chilli chicken coujons. 
  9. Place the remaining chilli sauce into small individual bowls and serve alongside the chicken.